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SEVEN-MINUTE FROSTING Recipe

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This recipe for SEVEN-MINUTE FROSTING is from Recipes Collected by Marian and Her Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg whites
1½ c sugar
⅛ t salt
¼ t cream of tartar
⅓ c water
1 t vanilla
Directions:
Directions:
In top pan of double boiler, combine sugar, water, egg whites, cream of tartar and pinch of salt. Beat with electric mixer set on low for 30 seconds. Set pan over boiling water. DO NOT let boiling water touch top pan. Beat on high speed; cooking frosting for about 7 minutes or until stiff and glossy. Remove top pan from heat, add vanilla, and beat additional 2 minutes.  There should be enough frosting to cover 10" tube cake or 2 to 3-layer cake. NOTE: Use immediately, because frosting becomes to thick to manage as it cools.
Personal Notes:
Personal Notes:
King Arthur Flour says, "Seven minute frosting has been around since the early 1900s, and probably before that. Pastry chefs know this type of frosting as a Swiss Meringue. To make the unique texture this frosting is known for, egg whites and sugar are combined and beaten over simmering water, to dissolve the sugar and achieve a very light, fluffy texture. The frosting must be used promptly, because it firms up as it sits and cools."

 

 

 

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